Boo hoo!!! I’m crying because I used the rest of my lemons on this cake. I can see more on Eileen’s tree next door. Just need to pull some pantyhose over my head tonight, drug her dog “Amanda Barks-A-Lot,” sneak on over there & help myself… That or ask her for some.

You probably have most of these ingredients:

You might not have lemon curd but can buy it pre-made at most grocery stores:

Lemon curd (click photo for recipe)

INGREDIENTS:
Crumb Topping
1-1/2 c all-purpose flour
2/3 c sugar
1 TBSP lemon zest
1 TBSP orange zest
1/8 tsp salt
1/2 c cold butter, cut into pieces

Cake Batter
1/2 c butter, softened
1-1/2 c sugar, divided
3 eggs, separated
1-1/2 c flour
1/8 tsp baking soda
1/2 c plain Greek yogurt
1 TBSP lemon zest
3/4 c lemon curd
1/4 c powdered sugar

Preheat oven to 350.

Make the crumb topping first. It’s easy. Combine flour, sugar, lemon & orange zest and salt. Add butter & cut into flour mixture with a pastry cutter.

Voila!

Cover & chill in refrigerator.

Now make the batter:

Beat the butter until creamy.

Then add 1-1/4 c of the sugar and beat for about 3 minutes. You want it fluffy. Add egg yolks.

The original recipe says to add them one at a time but I added them all at once because I have 2 small children who get all up in my business when I’m trying to cook.

(And here I thought I was being fancy by having them separated at ALL.)

Beat just until they’re incorporated.

In another bowl, whisk together flour & baking soda.

Just this leetle teeny tiny amount of baking soda makes a big difference!

Add about 1/3rd of it to butter mixture, then add 1/2 the yogurt,

then another 1/3rd of the flour mixture, then the rest of the yogurt and finally the last 1/3 of the flour.

Finally, stir in the zest. Be careful not to over mix this.

In another bowl – beat the egg whites at a high speed until foamy. Then add the last 1/4th cup of sugar, a little at a time, until stiff peaks form.

Fold whites into the batter. Pour batter into a greased & floured 9×9″ square pan.

Drop dollops of lemon curd on top of batter.

Swirl curd into the batter with a knife.

Sprinkle crumb mixture on top & pop into the oven for 45-50 minutes.

I definitely needed to bake mine for 50. Original recipe says stick a toothpick in to see if it comes out clean BUT it might not b/c of the curd. My curd tricked me and I baked it too long. What I recommend is gently shaking the pan – if it jiggles a lot it needs a little more time.

Sprinkle with powdered sugar & serve. YUM!

 
Source: Southern Living Magazine

This is a really simple one to keep in your back pocket! You probably already have all the ingredients. Make sure you have 2-3 lemons though.

You need:

INGREDIENTS
1/2 c butter, melted
1 c sugar
2 eggs, beaten
1 TBSP lemon juice
1/4 tsp salt
1-1/2 c all purpose flour
1 tsp baking powder
1/2 c milk
1/3 c lemon juice
1/4 c sugar

This is a 2 bowl endeavor which isn’t bad.

Preheat oven to 325.

1. In a large bowl, combine the sugar and butter.

2. Add eggs and lemon juice. Mix.

3. Add salt, flour & baking powder. Mix. (Normally I whisk together dry ingredients in a separate bowl but I didn’t do it this time and it came out perfect!)

4. Add milk and mix till just combined.

5. Fill well-greased loaf pan with batter and bake for 1 hour or until golden brown.

6. In a small bowl, combine 1/3 c lemon juice and 1/4 c sugar. Use a toothpick to poke holes in the top of the cake. Drizzle the lemon juice/sugar mixture over the top of the cake.

Yum!

Source: Food.com

Don’t be put off by the Vegan aspect – this cake is delicious! It’s also totally safe to lick the batter since there are no raw eggs in it. (Not that I worry too much about that…)

If that STILL doesn’t grab you – think of this as the: “I haven’t been to the store in a while but I still want cake!” cake.

Besides love, all you need is:

INGREDIENTS:
2-1/4 c all purpose flour
1/2 c cocoa powder (I used Hershey’s but original author recommends Dutch processed)
1-1/2 c granulated sugar
1 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1 c warm coffee
1/2 c plus 1 TBSP vegetable oil
2 tsp pure vanilla extract
small handful of chocolate chips/chunks

Let’s get started! I promise you will like this. Mine came out almost like a brownie.

1. Preheat oven to 350. Grease a 9 in bundt pan (I don’t have one so I used a loaf pan. I’ll include cooking times for both bundt pans and loaf pans.) and dust with cocoa powder.

2. Whisk dry ingredients (flour, cocoa powder, sugar, baking soda, baking powder & salt) together in a large bowl.

3. In a medium bowl, whisk together coffee, oil and vanilla.

I didn’t take a picture of this so let your imagination run wild! Oooooo yeahhhhhhhhhhhhhh!!!!!

4. Add wet ingredients to dry ingredients and stir until just combined. Fold in chocolate chips.

5. Pour batter into the prepared pan. Pay attention to these baking times!

9″ BUNDT PAN: 30-35 mins
LOAF PAN: 35-40 mins
(or until a toothpick inserted in the center of the cake comes out clean)

Dust with powdered sugar! I didn’t because one of my kids got the child proof lock off two of my kitchen drawers containing lots and lots of small tupperware dishes and lids as well as assortments of sippy cups and their various attachments. Well, anyway, I was distracted by my own yelling.

Serve with chocolate syrup, a glass of rice milk, or my favorite: a glass of cabernet.

From Joy the Baker.